This recipe presents an unusual way to cook white fish fillets. The fish turns out very tender and juicy thanks to a special creamy sauce. The aroma is simply divine, and the dish itself is low in calories, does not harm the figure, and gives a feeling of satiety for a long time.
Ingredients:
- White fish fillet 700 g
- Milk 300 ml
- Wheat flour 100 g
- Garlic 2-3 cloves
- Rosemary 2 tsp
- Bay leaves 3 pcs
- Ghee 2 tsp
- Salt to taste
Directions:
- Remove the skin and bones from the fish fillet and rinse well. Then cut into cubes and put in a bowl.
- Then put a small saucepan on the fire and add 1-2 tbsp of roasted or butter.
- Cut the garlic clove into thin slices and add to the butter, then reduce the heat to a minimum and pour in half a tablespoon of flour.
- Stir and add the bay leaf, a sprig of rosemary. Gradually pour in the cold milk. Add a pinch of salt and ground black pepper. The consistency should be thick.
- As soon as the sauce starts to boil, add the fish pieces. Put on a small fire and cook for 5-10 minutes. It is no longer necessary to stir at this stage, otherwise, the pollock will turn into porridge.
- A few minutes before the end, add another chopped clove of garlic.
- Place the dish on a plate, sprinkle with dill, and serve with any side dish. Enjoy!